Zucchini Muffins

final-1Part 2 of our zucchini eating quest, these muffins are quick and delicious too. I modified this recipe on simplyrecipes.com. I ended up cutting it in half, as my muffin tins are very small and the portion looked big – it worked out perfectly for 12 small muffins. I switched to brown sugar and kept the spice amount for the large portion, as I love spicy cakes and I decided to add some candied ginger, which worked very well with the taste of the muffins. I had some homemade in the freezer I had made at Christmas – it kept very well frozen!

Ingredients:

  • 1 1/2 cups raw, grated zucchini (350 ml)
  • 1/3 cups melted butter (75 g)
  • 1 egg
  • 1/2 cup brown sugar (115 ml)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • 1 1/2 cups all purpose flour (350 ml)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp finely chopped candied ginger
  • 1/2 cup chopped walnuts (115 ml)
  • 1/2 cup golden raisins (115 ml)

Method:

1. Grease a 12 muffin tin and preheat oven to 350 F/ 175 C.

2. Mix together sugar, eggs and vanilla.

squah muffins-1

3. Mix in the grated zucchini and butter.

squah muffins-2

squah muffins-3

4. Mix in the dry ingredients.

squah muffins-4

5. Stir in the nuts, ginger and raisins.

squah muffins-5

6. Spoon the batter into the prepared tins.

squah muffins-6

7. Bake for 25-30 min.

squah muffins-7

8. Let cool slightly in the tins, then take the muffins out to cool completely on a rack.

squah muffins-8

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s